For those of you who consume mass quantities of bread as part of your high-carbs diet, or thinking that it is among the healthiest things that you can eat, hold the phone, this one’s for you.
Gluten is a protein found in wheat, barley, rye, spelt, kamut, and oats. It is contained in pizza, pasta, bread, wraps, rolls and most processed food.
People with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity have a much higher risk of death, mainly from heart disease and various kinds of cancer.
The Journal of the American Medical Association did a study of 30,000 patients from 1969 to 2008, and examined deaths in three groups: full-blown celiac disease, inflammation of the intestine, and latent celiac disease or gluten sensitivity.
39% increased risk of death in those with celiac disease, 72% increased risk in those with gut inflammation related to gluten, and 35% increased risk in those with gluten sensitivity but no celiac disease.
An estimated 99% of people, who have a problem with eating gluten, are not even aware of it. They blame their ill health or symptoms on something else instead of gluten sensitivity, which is 100% curable.
Another study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400% (elevated TTG antibodies) during the time period. If we saw a 400% increase in heart disease or cancer, this would be big news, but we hear almost nothing about this.
One thing to remember is this: Undiagnosed gluten problems cost the American healthcare system tons of money. It isn’t just a few people who are known to suffer, it’s millions. Far more people have gluten sensitivity than you might think. The most serious form of allergy to gluten, celiac disease, affects one in 100 people, or three million Americans, most of who don’t know they have it. But less severe forms of gluten sensitivity are even more common and may affect up to one-third of the American population.